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Lamb Shank and Tomato Ragu
Serves 6

4 lamb shanks
4 sprigs parsley
4 sprigs rosemary
8 small cloves garlic, peeled
2 Tbsp extra virgin olive oil
250 ml red wine
2 Tbsp grated carrot
1 leek, finely sliced
1 Tbsp finely chopped celery
1 kg ripe tomatoes (or equivalent canned tomatoes)
500 g pasta of your choice

Fold over each lamb shank and tie up with butcher's or other food
safe string. Insert a sprig of parsley and rosemary, and a couple
of cloves of garlic into each crack. Brown in olive oil on both
sides. Reduce heat, remove shanks and deglaze pan with splash of
red wine. Add carrot, celery and leek and simmer gently for 5
minutes. Cut flesh from tomatoes, slice and put in with other
vegetables. Strain the remaining tomato centres through sieve into
pan. Put shanks into the sauce, cover tightly and simmer gently
for about 5 hours. Cook pasta in lots of boiling water. Remove
meat from shank bones, discard herbs and string. Put lamb meat on
pasta and smother with rich tomato sauce.


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